Photos by Michael Harlan Turkell

Poste Reservations

Breakfast:    Monday - Friday, 7 a.m. - 10 a.m.
Brunch: Saturday - Sunday, 8 a.m. - 3p.m.
Lunch: Monday - Friday, 11:30 a.m. - 2:30 p.m.
Dinner: Monday - Thursday, 5 p.m. - 10 p.m.
Friday - Saturday, 5 p.m. - 10:30 p.m.
Sunday, 5 p.m. - 9 p.m.
Bar: Daily, 10:30 a.m. - closing

Poste Moderne Brasserie and Bar
555 - 8th Street, NW
Washington , DC 20004
Adjacent to Hotel Monaco

Tel: 202.783.6060
Fax: 202.783.4222
Private Dining: 202.449.7062
Google Maps

Chad Smith General Manager
Daniel Lobsenz Assistant General Manager
Andrew Carlson Manager
Katie Miller Manager
Buddee Clinton Director of Catering
Jennifer McDivitt Private Dining Events Coordinator
Charissa Benjamin Media Relations


Marron brings unique culinary skills from his experience overseeing two distinctly different concepts in The Grille, a fine dining French restaurant, and in Jackson 20, a casual, Southern-inspired American tavern. This very combination of fine dining meets tavern, makes him an ideal fit for the popular Penn Quarter brasserie. His breadth of experience and strong personal commitment to local farmers and ingredients will build upon Poste's excellent reputation of supporting sustainable farming and restaurant operations. A popular fixture at the restaurant, the Poste garden will continue to flourish under Marron's watch.

Chef Marron's career in restaurants began, oddly, while studying physical education at High Point University in North Carolina, where he worked as a caterer under a Culinary Institute of America (CIA) graduate. It was his mentor from a college side job that led him to abandon his goal of becoming a PE teacher, and return to his native New Jersey to pursue a culinary career. Eventually, he applied, and was accepted to the CIA at Hyde Park, and as part of his studies, completed an externship in Hawaii. After graduating, he returned to New Jersey where he worked at the Molly Pitcher Inn, a five star diamond hotel overlooking the Navesink River in Red Bank, New Jersey.

Marron always felt he'd be an even better chef if he spent time working in the front of the house, and learning from his counterparts on the west coast. His next adventure took him to Scala's Bistro in San Francisco, where he worked as a bartender, and was quickly promoted to restaurant manager. While he managed restaurants for a few years, his heart was always in the kitchen, and he eventually went back to it, working for Bay Area restaurants such as Mecca and Indigo, where he developed a knack for using fresh, organic and local ingredients.

After seven years in California, Marron headed to Minneapolis, where he worked at W.A. Frost and Company Restaurant and Craftsman Restaurant, receiving three-star reviews from both the Minneapolis Star Tribune and the St. Paul Pioneer Press. However, it didn't take long before Chef Marron wanted to return to the east coast, and he relocated once more, but this time to Washington, DC, where he honed his skills under Chef Jeff Buben at his highly acclaimed French restaurant, Bistro Bis.

With years of extensive kitchen and restaurant management in hand, Marron moved on to become executive chef at The Grille at Morrison House, where he oversaw tasting menus, bistro fare, small weddings and high tea at this French-inspired Old Town restaurant. Eventually, his dedicated work ethic, creativity, and talent, would land him the job of also overseeing the kitchen at the Grille's sister restaurant, Jackson 20. At Jackson 20, Marron embraced the restaurant's modern take on southern fare, and introduced monthly pig roast parties, an extensive canned beer menu, and playful takes on favorites like fried chicken in a bucket and soft pretzels with beer cheese. At both restaurants, he was lauded for his leadership in the kitchen, dining room and the community, whether for his Potomac River cleanups, oyster re-harvesting programs, or personalized tasting menus for his regular guests.

An avid runner, biker and hiker, Marron has participated in many athletic races around the country, and enjoys making his own energy bars. He lives in Alexandria with his wife Dana and two dogs, Grendel and Gobi. Married in March 2011, Dana and Dennis enjoyed a pig roast and canned beer bar at their wedding.

Dennis Marron, new Chef of Poste Modern Brasserie weighs in on infusions:

What does infusion mean to you?
To achieve a flavor combination that is better than that of each individual ingredient. It happens so many ways - for example, smoking, pickling, infusing alcohol for a cocktail.

What kinds of things do you infuse?
Anything! I like to infuse salts, sugars, vinegars, oils, vodka, bourbon, wine, beer, meat, fish...

What's important in order to create an infusion right?
Flavors and colors have to work together. Also, use good ingredients (oil, alcohol, water, the best herbs you can find) because you'll get out of it what you put into it.

How do you think up what things or flavors to infuse?
I flip through the Rolodex of flavors in my head. There are classic combos that work together, and then there are things you push the envelope on. Maybe you fail miserably, but after time and experience you figure it all out.

What, if any, special tools do you use or need to infuse?
Blenders, food processors, a Pacojet (which lets you micro-puree frozen foods, like ice cream and gelato), ISI bottles (to make and store carbonated beverages, foams and aerated creams), a Cryovac machine (to vacuum-pack foods). Your kitchen could very well turn into a science lab!

What's the most unique or interesting infusion you've created?
I made a coffee-vanilla oil powder. Coffee is an infusion in itself, then you take that and infuse an oil, and then you take that and infuse it into a powder. It's three levels of infusion.

What are some seasonal infusions that have worked well for elevating the flavors in a dish?
Sage oil. There's something about sage that screams Fall... it's almost more the smell than the actual flavor.

What do you find most interesting about creating infusions?
It's fun with flavor. I love to accent a dish with delicate, subtle flavors and colors, creating levels of flavor.

Any other thoughts about the whole infusion-to-round-out-a-dish concept?
They add subtle flavor enhancements that can end up being the back bone of the dish. For example, they can add major color to a protein or can merely be a dot of color for garnish. What's fun is they build on one another and create layers upon layers.

Find out what Chef Baz and Chef Dolinky had to say about infusions:

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